Tasty Tuesday - 2 Ingredient Lemon Bars

This morning, I decided to make Toasted BLCTs for breakfast.  That's Toasted Bacon, Lettuce, Cheese and Tomato Sandwiches.

Mr B. LOVED them.  He loves bacon and always enjoys bacon sandwiches of any kind, but this morning he was apparently blown away by this ordinary sandwich.  "That's the BEST BLT I've ever had."  He exclaimed.  "Never mind all that Tasty Tuesday stuff you were going to post today, you have to post the recipe for these."

LOL  Well, I didn't DO anything different than usual, but I did cook up different bacon.  Steakhouse seasoned bacon.  Thick sliced.. always thick sliced.  So, apparently, that's the secret to a superb bacon sandwich.  I thought I'd pass on the secret to all of you, if you have a bacon lover in your house.

It turns out, that I'm two for two today, because Mr B. also really likes the 2 Ingredient Lemon Bars that I'm sharing with you.

I saw these on Pinterest and pinned them onto my DELICIOUS board of recipes that I want to try.  I have so many recipes pinned, that I thought it was about time to start trying some of them.  The recipe originally came from Practically Living .

2 Ingredient Lemon Bars

These bars are not like cake despite being made from a cake mix, so do not expect them to raise up like cupcakes.  They will be thinner, dense and moist, like a cross between a brownie and a cookie bar.

The 2 ingredients in 2 Ingredient Lemon Bars

Preheat oven to 350 degrees.

Mix gently, just until cake mix is moistened:

1 Angel Food Cake Mix - Just add water kind (any brand)

1 15 oz can of Lemon Pie Filling (any brand)

Don't over mix.

Spread into an ungreased 9 X 13 inch cake pan.

Bake for 25 to 35 minutes or until golden brown on top.

Dust with powdered sugar when you take them out of the oven if desired.  I chose to skip this and they were quite sweet enough without the extra sugar.  It would look pretty though.

Let cool completely in the pan before cutting.

2 Ingredient Lemon Bars

Delicious alone with a cup of tea or coffee.  Try serving with blueberries or with a twist of candied lemon peel on top.

Enjoy!

Tasty Tuesday - Lemon Bread

Springtime and lemons.

There's something about spring that makes me crave lemony treats.  I'm not sure if it's the memories of the Lemon Meringue Pie at Easter, but I'm sure they play a part.

When I'm craving something lemony I reach for this family favorite. The recipe has been passed down through my family.  I make it regularly, all year round.  It's moist with just the right amount of tartness.  I know you're going to love it.

LEMON BREAD

Preheat your oven to 325 degrees.
Generously grease a loaf pan.

In a bowl stir together:

1-1/2 cups      flour

1 tsp.              baking powder

1/2 tsp.           salt

                       Grated rind of one lemon

Grate your lemon rind.  Only the yellow, the white can be bitter.

Add the lemon rind to the other dry ingredients.  Stir it up.

In a large bowl, cream together and mix well:

1/2 cup           shortening
1 cup              white sugar
2                     eggs

Cream the sugar and shortening together.

Add the eggs.  I like to beat my eggs first.

The creamed mixture should look like this.

Add your dry ingredients (the flour mixture) to the creamed sugar mixture alternately with:

 1/2 cup milk

Always start and end with the dry ingredients.  

Add some of the dry ingredients (flour mixture) to the creamed sugar mixture. Mix it.

Add some of the milk to the creamed mixture. Mix it.  Keep repeating these two steps until everything is combined.

Pour your batter into your well greased loaf pan.

Bake for one hour.

While you're waiting for the bread to bake, stir together:

1/4 cup       white sugar

                  juice of one lemon

Let it sit while the bread bakes to make a lemony syrup.

When your bread is finished baking, take it from the oven.

Immediately take a skewer and make some holes in the top of the bread.

You can also use toothpicks or a double campfire cooking skewer like I did.  

  

Stir your lemon syrup and pour it all over the top of the bread.

Mmmmm The lemon syrup soaks down into the holes you just made.

Let the bread cool completely before removing it from the pan.

Time for tea!  I'm having a slice of Lemon Bread with mine.

Enjoy!